This delicious lentil salad is packed with vegetables, fresh herbs, feta cheese, and tossed with a dijon red wine vinaigrette! It's a fiber packed, healthy, naturally vegetarian and gluten-free meal (see below for instructions on how to make this recipe vegan).
I love this lentil salad in spring or summer for something cool and filling. It's a nutrient packed dish that you can use as a side or main dish!
Inspired by my Honey Dijon Warm Brussels Sprout Salad and my Dijon Herb Potato Salad, because there are no sad salads in this house!
Ingredients
- Lentils (green or brown)
- Persian cucumbers
- Cherry tomatoes
- Red onion
- Bell pepper
- Fresh mint
- Fresh basil
- Feta
- Olive oil
- Lemons
- Red wine vinegar
- Dijon mustard
- Honey
- Garlic
- Salt and pepper
See recipe card for quantities.
Instructions
Toss cooked lentils, vegetables, and herbs to a large bowl and mix.
Then, mix in feta to lentil salad.
Next, toss in dressing to the salad, salt and pepper to taste, and serve!
Hint: Don't skip out on the final step of adding salt and pepper to taste! I always add a generous amount of both to this recipe in order to get optimal flavor.
Substitutions
- Vegan - sub maple syrup for honey and skip the feta cheese to make this recipe vegan, leaving out the feta will change the flavor but it will still be delicious!
Variations
- Spicy - add chopped, fresh jalapeño or Serrano peppers to make a spicy lentil salad!
Storage
Store in a covered, airtight container in the refrigerator for up to 4 days. When you're ready to eat it just remove from the refrigerator and enjoy! This salad does not freeze well.
Top tip
I like to let the lentil salad sit for at least 30 minutes, covered, in the refrigerator to let the flavors come together. If you don't have time it will still be delicious, but I definitely recommend this if you do!
Lentil Salad
Ingredients
For the salad
- 1 cup dried brown or green lentils cooked according to package directions
- 2 Persian cucumbers diced
- ¾ cup cherry tomatoes quartered or diced
- ½ medium red onion diced
- 1 medium bell pepper seeded, diced
- ⅛ cup mint chopped, packed
- ⅛ cup basil chopped, packed
- ⅓-1/2 cup crumbled feta herbed or plain
- salt and pepper to taste
For the dressing
- ¼ cup olive oil
- ½ lemon juiced
- 2 tablespoon red wine vinegar
- ½ tablespoon Dijon mustard
- 4 cloves garlic minced
- 1 teaspoon honey
Instructions
- Cook the lentils according to package ingredients. Then, drain and let cool.
- Once lentils have cooled, in a large bowl mix together the lentils, cucumbers, tomatoes, red onion, bell pepper, mint, and basil.
- Then, mix in the feta.
- Toss together dressing ingredients. Then, toss dressing into salad until well combined.
- Salt and pepper to taste.
- Serve immediately or store in an airtight container in the refrigerator!
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